While traveling in Istanbul a few years ago, I had the pleasure of savoring the distinct flavor

and texture of Baba Ganoush for the first time.

We were hanging out at a sidewalk cafe on busy Istikal Avenue.

This popular, traditional dip was highly recommended by our waiter so we decided to try it.

Our appetizer was served with warm triangles of pita bread and we ate so much of this creamy,

delicious dip that we barely had room for our entrees.

Baba Ganoush is very popular in Turkey, where a similar meze is called patlıcan salatası–which means

“eggplant salad”.

In Turkey, patlıcan salatası is made with mashed eggplants while Baba Ghanoush is cut not mashed.

The Baba Ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antakya.

Interestingly, the name Baba means father in Arabic and Turkish, in the regions where Arab population

is large, the other word used in Arabic forfather, Abu, is sometimes

used and therefore it can be known as Abu-Gannoush.

This delightful dish is enjoyed around the world with regional variations in preparation, of course.

In Indian, Pakistani, and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to Baba Ghanoush.

It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh.

It is then cooked with an assortment of spices, tomatoes, garlic, and onions.

It is commonly served with breads like paratha, roti, and naan.

Baba Ghanoush however tastes different from Baingan Bartha because the two recipes use different spices.

In Syria and Lebanon, Baba Ghanoush is made of eggplant blended with finely diced onions, tomatoes, and

other vegetables.

The Egyptian version, known in the Levant as Mutabbal, is made of roasted, peeled, and mashed eggplant,

blended with tahini, garlic, salt, and lemon juice.

Cumin and chili powder can be added.

It is normally served with a dressing of olive oil and pomegranate concentrate.

In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes

(depending on the size of the eggplant) until the skin appears

almost burnt and the eggplant begins to collapse.

The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with

the tahini.

There are many variants of the recipe, especially the seasoning.

Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley.

When served on a plate or bowl, it is traditional to drizzle the top with olive oil.

Ready to indulge is this global delight?

Whip up this simple recipe in your own kitchen.

This recipe is full of good wholesome organic ingredients.

Creating the dip usually takes longer and involves roasting a whole eggplant, but we’ve

sped up the process here.

Quick and Easy Vegan Baba Ganoush

Ingredients:

1 eggplant

2 cloves garlic

2 teaspoons dried parsley

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon olive oil

Directions:

Preheat your oven to 400 F.

Cut the eggplant into 2 inch chunks, wrap them in foil and bake in the oven for approximately

15 minutes, or until the flesh is soft.

Remove from oven and let cool.

Remove the skin from the cooled eggplant and place it in a blender.

Add the garlic, parsley, tahini, lemon juice and olive oil.

Blend until smooth.

The dip tastes great right away, but letting the flavors blend in the refrigerator for a couple

of hours will be even better.

Baba Ganoush is one of nature’s miracle dips.

It is so creamy, yet it contains no dairy or dairy substitutes whatsoever.

It’s great with pita bread, fresh crudites and more.

This dip is popular appetizer for parties–but can be eaten anytime!

Enjoy!

Have you made Baba Ganoush?

What other ingredients have your added to your dip?

Share your comments and suggestions with us.

Photo: Turkish style

Photo: Eggplants

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